Soft and Chewy Gingerbread Molasses Chocolate Chip Bars

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Goodbye pumpkin, hello gingerbread and molasses.

I love these flavors so much and am so excited to be baking with them. Actually, I bake with them all year, but it’s safe to blog about them now.

Soft and Chewy Gingerbread Molasses Chocolate Chip Bars - Dense, rich and like eating a piece of molasses fudge. Easy no-mixer recipe at averiecooks.com

Last week I started a Gingerbread & Molasses pinterest board in preparation for all the ginger and molasses recipes I know I’ll see online and want to remember. Food blogs are so predictable this time of year. First pumpkin, then ginger and molasses, then mint. I hope we linger in this phase for awhile.

My new board inspired me make something to kick off ginger and molasses season.

Soft and Chewy Gingerbread Molasses Chocolate Chip Bars - Dense, rich and like eating a piece of molasses fudge. Easy no-mixer recipe at averiecooks.com

These bars are my heaven. They’re dense to the point of being almost like molasses fudge, with an abundance of chocolate chips that melt, making them even closer to fudge. Like a fudgy gingerbread brownie of sorts.

If you’re looking for a traditional, soft and fluffy ginger or molasses cake, or traditional cakey gingerbread cookies that you’d decorate, these bars are not that. There’s no chemical leaveners in them because I wanted them to stay flat and dense. Back to that fudge factor.

Soft and Chewy Gingerbread Molasses Chocolate Chip Bars - Dense, rich and like eating a piece of molasses fudge. Easy no-mixer recipe at averiecooks.com

They follow the pattern of my trusty blondies recipesand are made in one-bowlno mixer required, and the batter is whisked together in minutes before being turned out into a pan and baked.

Simple melt one stick of butter in a bowl in the micro, stir in an egg, brown sugar, molasses, 3 teaspoons ground ginger, 2 teaspoons cinnamon, and 1 teaspoon each of cloves and nutmeg.

That’s 7 teaspoons of spices for a small pan of bars, and the bars definitely have a zippy kick. Not overwhelming for me personally, but they’re bold. There’s nothing more disappointing than lackluster-spiced pumpkin, ginger, or molasses-based recipes so I use a heavy hand. If you don’t like bold flavors, dial the spices back, possibly even halving them.

Soft and Chewy Gingerbread Molasses Chocolate Chip Bars - Dense, rich and like eating a piece of molasses fudge. Easy no-mixer recipe at averiecooks.com

I recommend using a light to medium molasses so the bars don’t taste bitter or too pungent, a likely result if you use blackstrap molasses.

After stirring in the flour, add 1/1 4 cups chocolate chips, turn batter out into the pan, and top with 1/4 cup additional. I always place a few chocolate chipswhite chocolate chips or candy pieces on top of my cookies and bars. It adds a visual pop to your treats so they really glisten and shine.

Soft and Chewy Gingerbread Molasses Chocolate Chip Bars - Dense, rich and like eating a piece of molasses fudge. Easy no-mixer recipe at averiecooks.com

Bake the bars until they’re done. For me, that was 32 minutes. Because ingredients, climates, and taste preferences vary, always bake things until they’re done in your oven and to your taste. It’ll be a little tricky testing with a toothpick because you’ll keep hitting melted chocolate patches. There are worse things.

If you prefer more well-done, drier, bars, bake longer. Easy enough, but I can’t tell you how many people write to me, ‘But I baked it for exactly as long as you said and it wasn’t done’. Okay, then bake a little longer. Maybe you live in a humid climate or your oven runs 25 degrees cooler or you like drier food than I do. I’m an admitted under-baking queen.

Soft and Chewy Gingerbread Molasses Chocolate Chip Bars - Dense, rich and like eating a piece of molasses fudge. Easy no-mixer recipe at averiecooks.com

I let the bars cool overnight. It makes cutting them much easier because the chocolate fully sets, they’re not as gooey, and they have a chance to rest, and for the flavors to marry. Ginger and molasses treats really do taste better in the few days after baking them.

Soft and Chewy Gingerbread Molasses Chocolate Chip Bars - Dense, rich and like eating a piece of molasses fudge. Easy no-mixer recipe at averiecooks.com

The thick molasses, the softening and tenderizing effects of the brown sugar, coupled with the chocolate that melts and then sets up, they’re like eating a piece of dense, rich, molasses fudge with bold spices. The chocolate stands up beautifully to the boldness of the molasses and spices and is a wonderful pairing.

Soft and Chewy Gingerbread Molasses Chocolate Chip Bars - Rich, chocolaty & like eating a piece of molasses fudge!

If you’re the type of person who frequently utters statements like, ‘Oh that’s too strong’, or ‘That’s so spicy’ or ‘Wow, that’s too rich’, don’t make these. They’re not going to be your thing.

However, if you’re a person who has to at least double the cinnamon in most recipes and you’re a real fan of molasses, coupled with a love of chocolate and fudgy things, they’ll be your thing. They’re definitely mine.

Soft and Chewy Gingerbread Molasses Chocolate Chip Bars - Dense, rich and like eating a piece of molasses fudge. Easy no-mixer recipe at averiecooks.com

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Yield: one 8x8 pan, 9 to 12 generous squares

Soft and Chewy Gingerbread Molasses Chocolate Chip Bars

Soft and Chewy Gingerbread Molasses Chocolate Chip Bars

These bars aren’t at all like traditional, soft and fluffy ginger or molasses cake, or gingerbread decorating cookies. They’re extremely dense, rich, moist, and fudge-like. Molasses fudge meets gingerbread brownie. They’re made in own bowl, without needing a mixer, and the batter is whisked together in minutes. The thick molasses, the softening and tenderizing effects of the brown sugar, coupled with chocolate, and they’re like eating a piece of molasses fudge with bold spices. I used 7 teaspoons of spices and they’re very boldly spiced. If you’re more sensitive to spices, you may wish to dial them back, possibly even halving them. The semi-sweet chocolate stands up beautifully to the boldness of the molasses and spices and is a wonderful pairing. I recommend allowing these bars to cool overnight, allowing the chocolate to really set and for the flavors to marry. They taste better in the few days after baking them.

Prep Time 5 minutes
Cook Time 34 minutes
Additional Time 21 minutes
Total Time 1 hour

Ingredients

  • 1/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1/2 cup unsulphered light or medium molasses
  • 1 tablespoon vanilla extract
  • 3 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • pinch salt, optional to taste
  • 1 1/4 cups all-purpose flour
  • 1 1/2 cups semi-sweet chocolate chips, divided

Instructions

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, molasses, vanilla, ginger, cinnamon, cloves, nutmeg, optional salt, and whisk until smooth.
  4. Add the flour and stir until just combined, don’t overmix.
  5. Stir in 1 1/4 cups chocolate chips.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Evenly sprinkle remaining 1/4 cup chocolate chips over the top, pressing them down very lightly with a spatula.
  8. Bake for about 32 to 34 minutes, or until done. I prefer them very moist, soft, and fudge-like, and baked for 32 minutes (shown in photos). If you prefer more well-done, dryer bars, bake for a few minutes longer; noting baking times may vary widely with this recipe based on personal preferences. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter; however, it will be hard to find a clean patch to test because you’ll likely hit chocolate. Allow bars to cool in pan for at least 30 to 60 minutes before slicing and serving; I prefer to let these bars rest overnight so the flavors marry and the chocolate fully sets, at which point they’re fudge-like. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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What’s your favorite gingerbread or molasses recipe?

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Comments

  1. So good! I baked mine for only 30 mins and used about 1/4 cup of golden syrup with 1/4 of molasses instead of 1/2 molasses. They turned out amazing with a chewy soft center and a crispy crunchy outside. I recommend!!!

    Rating: 5
    1. Thanks for the 5 star review and I am glad they turned out amazing! This recipe is nearly 10 years old on my site but I personally love love these bars and I am so glad you do too!

  2. Hi Averie!!!I, like you, absolutely love peanut butter, chocolate, pumpkin & exercise! I had to let you know that this morning I mixed up (but have not baked yet) your molasses coconut oil cookies, because EVERY recipe I try for molasses cookies is just lacking something. I cannot wait to bake these, based on your recipe for soft & chewy gingerbread molasses cc bars, which I then had to make. Totally chilled & set up, they were AWESOME!!! But I just didn’t want the chocolate chips to interfere with the yummy ginger deliciousness…so I used white chocolate chips, less than called for. OMG, so yummy….THANK YOU!!!! Looking forward to the cookies. Have a blessed & wonderful Christmas!!!! Now going to have to do the Baileys & Eggnog thing!!!!

    Rating: 5
  3. I made these for a Christmas party this year. Was afraid to take them because I thought they were too spicy. They got rave reviews! What do I know? One friend, who says she doesn’t even like gingerbread, loved them! Go figure. I’ll be making these again! Try them if you love BOLD flavors, as Averie says!

    Rating: 5
    1. Thanks for the five star review and I’m glad these were a big hit at your Christmas party! I have found that when people are exposed to bold flavors they actually really like them. Glad to hear that was the case here.

  4. Hi Averie, I am excited to try these bars. I have the Wilton gingerbread boy cake pan and thought it would be cute to make these bars in that pan. Do you suggest doubling the recipe for this pan?

    Thanks and Happy Thanksgiving!

    Desiree

    1. I don’t know how big that pan is so it’s hard to say. This makes an 8×8 pan and if you know the approximate dimensions of that pan, you can so some quick volume calculations and see if they’re similar.

  5. Well, you know what I am going to say, I guess! Monday is National Molasses bar day, and with it on the horizon, it’s time to buy the ingredients for these perfectly fudge-like textured treats. :-)

  6. Listen, i do not like brownies or fudge or much of a chocolate person for that matter. But these bars are definitly my thing. A lady brought them to work one holiday season and i’ve been making them ever since!

    1. Thanks for trying the recipe and I’m glad it’s an annual tradition! This is one of my personal favorite recipes! Everything about these things…mmmm :)

  7. Here we are in the middle of the summer, and I want these NOW. I love what you said about doubling the cinnamon. Every time I make ANYTHING I’m like, “A teaspoon of cinnamon? What? [dumps five or six big shakes into the mix].”

    Also, thinking about the rum flavor that develops overnight, I find that if I slightly underbake brownies, etc, that they can actually ferment slightly if left for a couple of days at room temperature. Normally that would be bad, so I’ll keep them refrigerated, but since rum is made from molasses and they go well together…interesting!

    1. If you like cinnamon, rum, molasses, and any of those kind of gingerbready flavors, you will love these. One of my personal favorite recipes on my site (out of maybe 2000 original recipes?) and this one is a total personal fave!!

  8. Hi Averie,

    These looks amazing! Just wondering how you think they’d be without any chocolate chips in them? I’d like to make them plain. Would that change the baking time at all?

    Thanks so much :)

    1. The chocolate adds SO MUCH trust me, it really does. I love it so much in these bars. It really is perfect and I wouldn’t mess with the recipe at all. But if you must, omit and you may need to reduce baking time slightly.

      1. Thanks for the advice, Averie…and the quick response! I’m sure the chocolate is amazing but I’d like to make them for a family get-together, and my father can’t have chocolate :(

      2. I had a feeling after you asked that if there was a chocolate allergy or something along those lines…you will still enjoy them without the chocolate :) And so nice of you to bake for you dad!

  9. These sound so good! Was wondering if you have thought about making them with the butterscotch chips, and how you would think they would turn out? Thanks for the great recipe :)

  10. I was also wondering how you get the tops of your bars so smooth- mine usually have cracks at the top.

    1. No big secrets other than taking my time, being super neat, and just practice I guess? Ha! :)

  11. Ohhh maaan, these were RIDICULOUSLY good!! I saw this recipe yesterday and was like, I HAVE TO MAKE THESE TODAY! I read how you said the flavors get better overnight, but I wanted them THAT DAY, so I made them in the morning and let them sit in the fridge for 8 hours, and by that time it was dinner! However, I did leave one piece still in the fridge for the next day to see how it would taste and you were sooo right! The spices were more evident and just…wow. Thanks for the awesome recipe!

    1. Thanks for trying these, Angie, in the middle of summer no less. You’re a true molasses fan like me, I can tell just by the fact you made these in June. I’m so happy you’re thrilled with them and yes, they do get better with time! Thanks for the awesome comment and for making these!

      1. I actually forgot to mention that the next day, the bars had a very pleasant and subtle rum taste…not sure how that happened(must have been the molasses overnight) but was overjoyed(I love rum flavor in most baked goods). And now, I’m craving some more!

      2. I think it’s something to do with the vanilla extract, the caramelization of the brown sugar and how it interplays with the molasses, and maybe the chocolate notes – yes, I know what you mean! Glad you’re loving them!

  12. I really heart this site, I rarely (as in once a year maybe) purchase organic butter, I substitute organic coconut oil when recipes calls for butter (even when it says do not substitute) in cookies, pie crust, cinnamon rolls and dinner rolls. Additionally I substitute almond milk and apple cider vinegar when a recipe calls for buttermilk. The recipes from your site work very well for our vegetarian lifestyle, sure one can veganize anything but baking is chemistry and you have it down, simple, pure ingredients coupled with the correct measurements. I never feel like something is missing. I’ve had my eye on these awesome bars, they are cooling as I type. I have no doubt they will be as delicious as the soft molasses crinkles. I did use Sorghum on both recipes and they both turned out yum to me and my family

    1. sure one can veganize anything but baking is chemistry and you have it down, simple, pure ingredients coupled with the correct measurements = THANK YOU for saying that!! :)

      And I am so happy you love the molasses crinkles (love coc oil in that recipe too!) and with these, one of my fave bars of all time. And I love that you’re baking with molasses in a non-winter holiday time. It seems very few people do and I love molasses so much! I hope you enjoy these & keep me posted what other recipes you try!

  13. Finally tried these today–yet another hit. :) Just different enough to be fun without being wayyyy out there, if ya know what I mean. They were gobbled down by my family.

    I noticed the above comment about sorghum–I became familiar with it after I got married. It is very similar to light/medium molasses in viscosity and also has a similar but somewhat sweeter taste. I think it would work well in this recipe and you could use the same spices.

    1. So glad that you tried these! They’re one of my fave bars of 2013. I really loved them and as you said diff enough, but not out there. I agree :)

      Now that you write what you did about sorghum, I need to try it, specifically. Sounds like it could be useful in baking as an alternative to molasses if you don’t want something to be quite as bold-with-molasses flavor, but still want the viscosity and a similar taste profile, just a smidge sweeter. Thanks!

      1. You’re welcome! It seems to be available only in certain regions–my in-laws (who live in Illinois) get it from THEIR relatives in Iowa. I have found blends which include sorghum here in Michigan but haven’t located pure sorghum (I haven’t tried health food stores). Personally, I prefer molasses (I love it when I’m at the end of a jar and can eat the scrapings!) but to each their own.

  14. I’m wondering if you can use sorghum molasses in this recipe. It looks divine. I have both, but I just recently bought some sorghum molasses from and Amish store and looking for a good recipe to use it in!

    1. I really am not familiar with sorghum molasses. I’ve only ever had light, med, dark, robust, blackstrap, but not sorghum, so I dont know but you have nothing to lose – try it! LMK what happens!

  15. Hi!!! I am in weight weight ers and reduced your gingerbread molasses chocolate chip bars down to make them more proper for me to eat!! I did not change the ingredients but I did change the number of servings. Do you think this can be baked in a 13×9 pan instead of 8×8? What would be the temperature or time for baking changes you would suggest? Thanks!!! They look so good but I don’t want to burn them or leave them undercooked!!!

    1. You could double all ingredients and bake in a 9×13 pan, making a double batch. But no, you cannot take the recipe as written and bake in a 9×13 pan. The bars will be paper thin and the texture, consistency, etc will not be right. Either make it as written and cut the pieces into smaller pieces OR double the recipe and bake in a 9×13.

  16. Totally guilty about the blog cycle with pumpkin then gingerbread. Now that December is almost here (!), I’m in full gingerbread mode. Bring on these bars :D

  17. I am literally salivating just thinking about these. They were so good! The spicyness offset by the creamy melted chocolate..most comforting thing I’ve made all season. Definite keeper! If I didn’t have so many other recipes saved (many of them yours) I’d just have to keep making these over and over again. Thanks for the recipe :)

    1. Thanks for the glowing report! I truly loved these bars and if I didn’t have to write a food blog with ummm NEW content, I too would happily just make and have these. So good, would never get sick of them, spicy, chocolaty, and comforting – everything you said. If you try any other of my recipes, LMK :)

  18. Starting my Thanksgiving baking today with these bars. They are baking in the oven as I write this. I can already tell by the batter that they are going to be amazing! They are super easy to make too. Thanks for another great recipe, Averie!

    1. Glad you gave them a try and hope that you love them! Try to wait as long as you can so they cool and the flavors marry before you slice them – I know it’s hard :)

  19. These bars caused a bit of a sensation where I work. Everyone went crazy for them, even the people who usually avoid sweets. One coworker took me aside to ask if they had rum in them, and didn’t seem to believe me when I said no! I’m about to make a second (double this time) batch so that those who missed out can try one. I’m completely addicted to them myself, too, even though at first the spices (especially the cloves) seemed too much for me. The more I eat them, the more I crave them! Seriously, I’m not a snacker, but I find myself taking little bites every time I’m in the kitchen, or at least I did for the 2 days they lasted. Everyone should make these, and do NOT halve the spices; they are perfect as is.

    1. I am so glad you love them and that you kept the spices as is. “The more I eat them, the more I crave them!” That’s how I feel about them – that the first bite or two can be a little jarring but then, you get used to it and anything else seems boring. Same with spicy ethnic food. Once you work up to the hotter stuff, anything else is boring to me! And the rum – you know, I can see that. I think it’s a combo of the dark molasses and dark brown sugar and the ample amt of vanilla. But now I kinda want to add rum to them – ha! Thanks for trying them and sharing them with your office!

  20. These bars look so good Averie. Every bit as good as all of your molasses desserts and all of the ones on your new Pinterest board. I love the combination of gingerbread and chocolate. It was a new combination to me up until last year and now I know I have to create something with it again.

    As if the title and photos weren’t enough, the 7 teaspoons of spices has me sold!

    1. Sally these bars were my heaven and they’d be yours too. They are like molasses fudge meets gingerbread brownie. I mean just divine if I do say so. They’re not going to be everyone’s cup of tea but if you’re down with 7 tsp of spices and bold flavors, and really dense, fudgy desserts – they’re dreamy :)

  21. Sigh. These cookie bars are the epitome of dreamy! I feel like I can already smell the delicious aroma of spicy molasses and ginger wafting through my kitchen… but sadly, that’s only my over-active imagination and not a pan of these sinful bars. Dying!

  22. I’m not ready to hand in my pumpkin just yet but I’m more than willing to share the love with gingerbread! Spectacular!!

  23. These look dreamy and they are perfect for the holidays! You have a way of getting the perfect texture with everything you make!

  24. I love that you’ve transitioned to gingerbread! I’m still on a pumpkin kick but as soon as my pumpkin phase is over, this is next on my list!

  25. well now that’s a new combo!
    I can never come up with new ways to bake with molasses.
    good idea Av!
    have a great weekend doll–sorry I’ve been absent from leaving comments!

  26. Mmm, just made these and in the apartment “it’s beginning to smell a lot like Christmas”! :) Can’t wait to taste them tomorrow! Thanks for the recipe!!

    Alison :o)

    1. You are so smart to just let them cool and rest overnight! Good girl :) I hope you enjoy them as much as I did! Keep me posted!

      1. I was on the verge of too-tired-to-bake-tonight, but thought it wise to take your advice and bake them this evening so I could let them rest overnight! I’m sure I’ll love them (the batter was really delicious)! I didn’t have molasses (not sure it’s available here in Belgium), but used a dark syrup from Sweden that has a similar flavor/consistency. Thank you!

      2. Just one more comment–these remind me so much of my favorite German Christmas-time cookies: the lebkuchen (think they’re called)–soft spicy gingerbread cookies covered with dark chocolate. I always buy bunches if I’m in Germany around Christmas, but now I don’t have to miss them! The flavors are so similar. I took the whole pan (doubled it and made it in a 9×13) to a party, but I’ll need to make another smaller pan soon… :)

  27. Gingerbread is a favorite of mine and I much prefer a cake version to the cookies. Plus I struggle to eat the little men and women. These bars looks so delicious and I love the chocolate addition.

  28. Yesss, gingerbread! Your bars are always cut so perfectly! They look like something out a of pretty magazine. :) I love how dense and fudgy these are. Always the best way to go!

    1. I wish I did live with you – I need a pregnant lady to help eat all of these sweets! I donate sooo much. Wish it was to you :)

  29. I ADORE how dark and dense these look!!! I def. prefer gingerbread and molasses to pumpkin, so hooray!!!

  30. Oh my gosh, these bars look absolutely phenomenal! The combination of chocolate + gingerbread is something that I have yet to try, but it looks so delicious.
    Gorgeous photos!
    Pinned.

  31. Wow, I love how dense this looks. Almost like a brownie actually! Or like fudge, as you described.

    I have to admit that I am not sick of pumpkin yet. Which is okay, because I can still enjoy gingerbread, peppermint, and pumpkin all together! I am a fan of all of them.

    I usually try to avoid cooking with molasses because I find that it becomes such a sticky mess and cleaning is not my forte.

    I am thinking that peanut butter would be a really good addition to this recipe. The protein in it would be great for an after-workout snack!

    1. Normally I put PB in everything (hence, my cookbook, 100 PB recipes!) but I also love molasses so much too – and I can assure you it’s not at all sticky in this application. You’re going to love it here! PB could be a fun twist as well.

  32. I love how chewy these bars look – they’d be such a hit with my brother, he’s a huge fan of gingerbread and molasses!

  33. Averie, this is hands down my favorite recipe on your blog! the bars look so moist and chewy, and your photos are absolutely stunning

    1. Thank you Heather for the super high praise! I loved the way they tasted…and I give myself a B+ on photography. So thank you :)

  34. No word of a lie, I made almost the exact same thing today, just a bit less ginger. I love a good gingery kick though! Great minds think alike :)

  35. I was pinning these before I even read the post. Oh MY. I want these NOW.

    Would you believe me if I told you that I literally JUST pulled out a tray of cookies with a fall-like flavor? I was debating between cinnamon molasses peanut butter and and cinnamon maple peanut butter, but I went maple at the last minute. They’re delicious also, but these are definitely the flavor I’m going for next.

    I would take molasses and ginger over pumpkin ANY day!

    1. cinnamon maple peanut butter = I’ve done it, last fall. So good!

      I have never done cinnamon molasses peanut butter and want to. Like right now!

      Thanks for pinning and Katie, omg, one of the best things I’ve made all year. I know you appreciate molasses/ginger like I do, and these are like a gingerbread brownie – meets molasses fudge. There are no words. I was thrilled with the way they came out and if there’s a way for you to recreate these, DO IT!!

  36. Averie, if these are even HALF as delicious as the molasses chocolate chip cookies you made last year (hands down, my absolute favourite holiday cookie ever) then I gotta make these asap. I’m so happy it’s holiday baking time again!

    1. So if it was possible to top those cookies, I think I did. The post will go live Tuesday. STUNNING cookies. Omg. Do you have coconut oil? Go get some if you don’t. If you loved last year’s version, this years is probably even better!

  37. Oh yes, I love these proper autumn flavours. I’m definitely team gingerbread all the way especially in combination with chocolate.

  38. This is my favorite time of year food wise, with all the gingerbread, molasses, and mint. So so wonderful! I love how dense and fudgy all of your bars are, no matter if they’re brownies, blondies, or cookie bars, and these are no exception!

  39. I am so so SO in love with these bars, Averie! I am a huge fan of ginger and molasses, so these are a must make.

  40. I need to make these and get myself on the gingerbead and molasses train! These look phenomenal! I always love looking at your beautiful photos! :D

  41. These bars look like straight up fudge! Oh my gosh. Also I don’t know if I have commented and told you this ever, but you have some of my favorite pictures ever. Gorgeous

  42. “Goodbye pumpkin, hello gingerbread and molasses.” Haha, yes! So true. I love molasses, this bars look and sound delicious. And I love your tip for letting the bars sit overnight before cutting them. What a great idea, can’t believe I never thought of that.

    1. You know for lots of things it doesn’t matter tons…but for these, they’re so fudgy and dense and rich, that the more time they can just rest, the better off you are!

  43. Too many Averie-recipes … not enough time …. you need to stop putting out so many yummy recipes! I’m preparing for a kitchen remodel and I’m going crazy with all your recipes that I wanna try but can’t bcuz my kitchen is soon to be out of commission for awhile! Ah well, think of all the fun catching up I can do once the work is done.

    1. Well good luck with the remodel – it’ll be worth it in the end!! And then think of all the amazing things you can make! :)

  44. Yes, it’s the holiday circle of life: pumpkins get kicked to the curb and gingerbread becomes the new hero. I love these bars mainly because it honestly never occurred to me to mix chocolate with gingerbread – brilliant. They also just look so moist and dense… another winner, my friend!

  45. These are the flavors I look forward to the most at Christmas. I love all the spice — I’m with you — I want a lot, not lackluster ginger or molasses flavor. Pinning!

  46. Oh I am drooling! I am a gingerbread freak! Is it bad that I am still doing Pumpkin on the blog? I do so love it! But I am on my way to gingerbread!

  47. I hope we stay in this gingerbread/molasses phase as well! It is one of my very favorites. That and mint. But I’ll hold off on that for a while ;)

    You bars are so perfect looking. And the pictures definitely do them justice–they look SO fudgey. I feel like I can literally taste them through the screen!

    1. Thanks, Laura, I love this phase too. I was ready for a changeup and yes, mint is next up! Thanks for the compliments on my bars!

  48. As much as I’m still kinda into pumpkin….I’m soooo ready for all things gingerbread!! Bring on the holiday baking & a huge batch of these bars.

    I was thinking the same as Tieghan….your bars are always so evenly & perfectly cut.

  49. YES YES gingerbread and molasses! You and I are on similar wavelengths (just shared a ginger/cinnamon/chocolate sweet roll recipe today), and I can’t wait to see what else you have pinned. Mint will come, so let’s live up this fab combo before the mania hits :)

  50. Those look so decadent. And thank you for indicating NOT the blackstrap. I once totally flubbed a pumpkin molasses pie by using the incorrect amount of blackstrap molasses.

    1. And every time I write it, someone always thinks they’re interchangeable -and they are only if you reallllllly want to put some hair on your chest. Lol

  51. Your bars are always cut so PERFECT! It amazes me! Mine are like a terrible zig zig line! LOL!

    I am in love with these bars. I love the gingerbread, the softness and the chocolate! Perfect for the holiday season!! Bring on the gingerbread! :)

  52. These are like gingerbread brownies. I love traditional gingerbread but I think I may have found a new favorite!

    1. gingerbread brownies = yes! I kept saying molasses fudge but you’re totally on point with gingerbread brownies!

  53. I loooove the flavors this time of year – and gingerbread/molasses baked goodies are some of my favorites! These seriously look amazing. The dense, fudgey nature of them is so hard to resist! So, I won’t :)

  54. Soooo excited for gingerbread recipes, and what a great one to kick it off! I love how fudgey these look!

  55. I’ve never had dense, fudgy gingerbread bars–any I have tried have been very cake-y. I love the color of these with the chips–they look very brownie like. I thought I was sensitive to too much ginger until I made your gingerale–now I can’t get enough of it! Oh–I know you are a King Arthur fan and I was just looking around their website last night and saw cappuccino baking chips. I didn’t know such a flavor existed but they sound fun!

    1. cappuccino baking chips would be perfect in THIS recipe! Big, bold flavors…mmmm, I bet they’re great! As for ginger, I am sensitive to it at times, other times, not at all. Molasses, I can eat by the spoon! Glad you’re a fan of the gingerale now!

  56. These look great! I have to admit I’m not a big molasses fan, but I do love gingerbread so I’m sure these bars are delicious.

    1. Gingerbread is typically made with molasses and in my experience, almost impossible to find a recipe that doesn’t use it, but it is one of those things that varies a ton by who’s making it :)

  57. Wow! These look and sound amazing. You know I have never made gingerbread before. I can’t even say I’ve had a gingerbread cookie, only a latte, which I love. My family just never baked them I guess. I think this is the year to change that!

  58. I use molasses all the time in baking, it give that treacle-y depth and the hint of bitterness would work so with the ginger. You are flavour genuis here.

    Also I tried your bread sticks, honestly LOVE!!! I am so ready for xmas baking

    1. That’s awesome you tried the breadsticks already! Glad you love them! And yes, I love the flavors in these bars..my heaven!